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Broccoli Beef

Better-Than-Takeout Broccoli Beef

This Better-Than-Takeout Broccoli Beef is a flavorful stir-fry made with tender sirloin, crisp broccoli, and a rich hoisin-garlic sauce. Served over noodles, it’s a fast, one-skillet dinner that comes together in under an hour — perfect for RV cooking or cozy nights at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 3 tsp Cornstarch
  • 1 tbsp Soy Sauce
  • 3 Cloves Garlic (Minced)
  • 1/4 tsp Red Pepper Flakes
  • 12 Oz Boneless Beef Top Sirloin Steak Thinly sliced (1/8" thick, bias cut)
  • 4 Oz Chinese Noodles, Spagetti Noodles , or Whole Wheat Vermicelli
  • 1 Pound Fresh Broccoli
  • 3 tbsp Hoisin Sauce
  • 2 tbsp Water
  • 2 tsp Sesame Oil
  • 1 tbsp Canola Oil or Olive Oil
  • 3/4 cup Beef Broth
  • 1 cup Cherry Tomatos halved

Equipment

  • 1 Sauté/Frying Pan https://amzn.to/466Bg1L
  • 1 Stock Pot https://amzn.to/466Bg1L
  • 1 Lid for Sauté/Frying Pan/Stock https://amzn.to/466Bg1L
  • 1 Stainless Steel Turner https://amzn.to/44KFcTE
  • 1 Colander https://amzn.to/4lIv3NW
  • 1 Dinner Plate https://amzn.to/3GEZ3eS
  • 1 Knife https://amzn.to/4lWm5wZ
  • 2 Cutting Boards https://amzn.to/4lvxh3Q

Method
 

  1. Slice the Steak. Slicing the steak into 1/8-inch thick bias slices is key to tender, quick-cooking beef in this recipe. Cutting on the bias means slicing at a 45-degree angle across the grain of the meat, which shortens the muscle fibers and helps each piece stay juicy and tender when stir-fried. For best results, partially freeze the steak for 20 to 30 minutes before slicing — it firms up just enough to make those thin, even cuts easier to handle.
  2. Marinate the beef.
    In a medium bowl, stir together 2 teaspoons of cornstarch, soy sauce, garlic, and crushed red pepper. Add the thinly sliced beef and toss to coat well. Let it marinate at room temperature for 20 minutes. Trust me, this step packs in a lot of flavor.
  3. Cook the noodles.
    While the beef marinates, cook your noodles of choice according to package directions. Drain and set aside.
  4. Prep the broccoli and sauce.
    Cut the broccoli into 2-inch florets, peel the stems, and slice them into 1/2-inch rounds. For the sauce, mix together hoisin sauce, water, sesame oil, and the remaining 1 teaspoon cornstarch. Set aside.
  5. Prepare Tomatoes. Halving the cherry tomatoes allows them to release just the right amount of juice into the stir-fry without overwhelming the dish. It also helps them cook quickly and evenly, softening slightly while still holding their shape. Use a sharp knife and slice through the middle for a clean cut—this not only enhances their appearance in the finished dish but also lets their fresh, slightly sweet flavor blend beautifully with the savory hoisin and garlic sauce.
  6. Sear the beef.
    Heat the canola oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 1 to 2 minutes, just until it’s still slightly pink in the center. Remove from the pan and set aside — it’ll finish cooking later.
  7. Cook the broccoli.
    Pour the beef broth into the skillet, scraping up all those browned bits (hello, flavor!). Add the broccoli and bring to a boil. Reduce heat to medium, cover, and cook for 3–4 minutes, or until the broccoli is just crisp-tender.
  8. Combine and finish.
    Stir the prepared sauce into the skillet with the broccoli, cooking until it thickens slightly. Add the cooked beef and halved cherry tomatoes. Cook and stir until heated through, about 2–3 minutes.
  9. Serve and enjoy!
    Plate over the cooked noodles and dig in. Or mix everything together in the stockpot like we do.